Herby Pork with Parsley Pesto Sauce
and Charred Corn Salsa Farro
This meal has a fantastic variety of flavours. Juicy pan-seared pork chops topped with homemade parsley pesto. Served with a colourful and flavour packed corn salsa over farro, dinner tonight is a fresh take on beloved ingredients! Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
7 g
Cilantro
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
113 g
Corn Kernels
½ cup
Farro
(Contains Wheat)
56 g
Red Onion, chopped
6 unit(s)
Garlic, cloves
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Tomato
Not included in your delivery
3.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then farro, half the garlic and 1/2 tbsp chimichurri (dbl for 4 ppl). Toast, stirring often, until fragrant, 1 min. Cover farro with enough water to cover (approx. 1-inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, remove pot from heat and set aside.
Meanwhile, pat pork dry with paper towel, then sprinkle over 1/2 tbsp chimichurri (dbl for 4 ppl). Season with salt and pepper. Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then, pork. Sear pork, turning occasionally, until golden-brown all over, 4-5 min.
Remove pan from heat, then transfer pork to a baking sheet. Roast in middle of oven, until cooked through, 15-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) Meanwhile, wipe the pan clean and set aside.
Roughly chop cilantro and parsley. Cut tomato(es) into 1/4-inch pieces. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. In a small bowl, stir together cilantro, parsley, lemon zest, remaining garlic, 1 tbsp lemon juice (dbl for 4 ppl), and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
Heat the same pan over medium-high heat. When hot, add corn and onions to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are 'charred' or dark golden-brown, 4-5 min.
Drain liquid from farro and return to same pot. Stir in charred veggies, tomatoes, broth concentrate(s) and half the parsley pesto sauce. Slice pork. Divide farro between plates. Top with pork and spoon over remaining parsley pesto sauce. Squeeze over a lemon wedge, if desired.